Dang, it is frickin' cold here! (Shut up, Jorge.)

Hot soup was in order and I made a serious transformation of last
night's leftover rosemary chicken and potatoes (from scratch, Gloria;
not the McCormick packet. :0)

Chicken Vegetable Soup

2 tablespoons olive oil
1/2 a medium onion, cut in half longitudinally, then thinly sliced
a stalk of celery, thinly sliced
1 carrot, cut into smallish pieces
1/2 litre homemade chicken broth :-)
1/2 litre homemade beef broth :-)
15 ounce (?) can Swanson's chicken broth
meat from 2 cooked chicken thighs, diced
about 1-1/2 cups frozen corn (off the cob)
about 1 cup frozen green peas
"some" frozen chopped spinach
1 medium size potato (mine was leftover), diced
Cooked soup pasta, optional

Heat the olive oil in a 4-quart saucepan and brown the onions in the
oil. Add the celery and carrots, cook for a couple minutes, then add
the liquids and simmer 20 minutes or so. Stir in the diced chicken and
vegetables; bring to boil, then reduce heat and simmer for a couple
minutes.

Correct seasoning and serve scalding hot over some pasta if desired. (I
used a funky shape I acquired in Italy a couple years ago.)

It filled the bill.

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

On 5/5/2010 7:41 PM, Melba's Jammin' wrote:
> Dang, it is frickin' cold here! (Shut up, Jorge.)

It was cold here today too. It hit 83F right after lunch and Tilly Dawg
and I took a nice nap in the easy chair under the afghan. <G>
>
> Hot soup was in order and I made a serious transformation of last
> night's leftover rosemary chicken and potatoes (from scratch, Gloria;
> not the McCormick packet. :0)

Dang! I broke out a container of soup stock I made from the carcass of
the T-Day turkey from the freezer yesterday. Added some pearl barley and
chopped onions, garlic, and sweet chiles to it and we ate a bowl each
for dinner tonight. Tilly liked it too, sans onions of course.
>
> Chicken Vegetable Soup
>
> 2 tablespoons olive oil
> 1/2 a medium onion, cut in half longitudinally, then thinly sliced
> a stalk of celery, thinly sliced
> 1 carrot, cut into smallish pieces
> 1/2 litre homemade chicken broth :-)
> 1/2 litre homemade beef broth :-)
> 15 ounce (?) can Swanson's chicken broth
> meat from 2 cooked chicken thighs, diced
> about 1-1/2 cups frozen corn (off the cob)
> about 1 cup frozen green peas
> "some" frozen chopped spinach
> 1 medium size potato (mine was leftover), diced
> Cooked soup pasta, optional
>
> Heat the olive oil in a 4-quart saucepan and brown the onions in the
> oil. Add the celery and carrots, cook for a couple minutes, then add
> the liquids and simmer 20 minutes or so. Stir in the diced chicken and
> vegetables; bring to boil, then reduce heat and simmer for a couple
> minutes.
>
> Correct seasoning and serve scalding hot over some pasta if desired. (I
> used a funky shape I acquired in Italy a couple years ago.)
>
> It filled the bill.
>

Sounds good, we often use leftover bird of some sort, sometimes even
steak or roast to make soups and stews. Somehow it adds extra flavor to
the pot.

In article
>,
Ranée at Arabian Knits > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > Hot soup was in order and I made a serious transformation of last
> > night's leftover rosemary chicken and potatoes (from scratch, Gloria;
> > not the McCormick packet. :0)
>
> Looks good! I liked your cosmopolitan measurements. :-)

Thenkyew! We here in Meen-a-soh-ta aim to please and ne'er offend. At
least not overtly.

I was feeling rather smug that I used the meat, the potatoes, the corn
from the previous night's meal (on a plate) and worked it into a soup.
Creative cookery. Not saying it's a big deal, really, but I can think
of a half dozen people who would never have considered making soup.

> We had a bean and pork soup last night that I made with the leftover
> roast pork from Sunday. Sauteed some onion and garlic in oil, added
> some soaked and drained Yellow Indian Woman beans, garlic roasted pork,
> bay leaf, thyme, water, canned, diced tomatoes, a 24 ounce bag of mixed
> vegetables from the freezer (romanesco broccoli, yellow and orange
> carrots and green beans), five yukon gold potatoes, diced, salt and
> pepper (all at times appropriate for cooking properly). Ate it with
> buttered toast. It was a hit at our place.

Sounds good. I usually use leftover pork or chicken for Minnesota
Mooshy Chow Mein. None o'that crispy stir-fried vegetable stuff for us
in our chow mein!! "-)


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures